Easy Almond Croissants
Bakery-style almond croissants in minutes! Warm and toasty on the outside with a sweet almond filling.
Servings croissants
Ingredients
Frangipane Filling
- 100 g butter, softened or 1 standard stick
- 100 g granulated sugar ½ cup
- 100 g eggs 2 large eggs
- 100 g almond flour 1 cup
- 15 g all purpose flour 1 tablespoon
- 1 teaspoon almond extract pure or imitation
Optional Simple Syrup IF using day-old croissants (see note in recipe)
- ¼ cup sugar
- ¼ cup water
- ¼ teaspoon almond extract
Other Ingredients
- 6 large croissants 6-8 depending on size
- ½ cup sliced almonds
Instructions
Make your Frangipane Filling
- Cream butter and sugar just until smooth- but do not beat it until fluffy. Add eggs gradually, mixing until incorporated.
- Stir in almond flour, all purpose flour, and extract just until combined. Set aside.
If time allows, make your frangipane filling ahead of time and store in the fridge for 30 minutes or more, before assembly.
Optional Simple Syrup If using day-old croissants
- Simmer ¼ cup water and ¼ sugar until dissolved; remove from heat and stir in ¼ teaspoon almond extract. Cool slightly, then lightly brush over cut croissants before filing. After filling brush the tops before adding your frangipane.
I personally love making these with fresh, soft croissants. However most traditional recipes will call for day-old croissants which are more dry. Both work great! If using day-old croissants, you'll want to make this easy simple syrup to brush over before filing. It will help keep them moist to absorb the filling. If using fresh croissants, I skip this step.
Assembly + Bake
- Preheat oven to 350℉. Line a baking sheet with parchment.
- Cut croissants in half and place on prepared baking sheet. Fill each one with about 3 tablespoons frangipane mixture. This amount if flexible depending on the size of your croissant and how many you're using. Use more or less as needed. Sandwich croissants back together.
- Spread an additional tablespoon of frangipane on top and top each one with a few sliced almonds. This mixture will kind of melt and spread during baking (this is normal!) so don't spread it too much. See photos for reference.
- Bake croissants for 12-15 minutes, or until the croissants are heated through, the frangipane is set on top (does not look wet) and the tops are lightly golden, If almonds begin to brown too quickly, gently tent with foil near the end of baking.
- After baking, dust with powdered sugar and serve.
Notes
Optional Glaze: My family is extra and they love it when I add a drizzle of almond glaze on top, too. I whisk together 3/4 cup powdered sugar, 1/4 teaspoon almond extract, and enough water or milk to make it drizzle (about 1 teaspoon).
Nutrition
Calories: 390kcal, Carbohydrates: 32g, Protein: 8g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 132mg, Potassium: 88mg, Fiber: 3g, Sugar: 26g, Vitamin A: 507IU, Calcium: 70mg, Iron: 1mg
Calories: 390kcal
Cost: $10
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